ICiO 



SEPARATION OF CREAM 



cream screw, nearer the center of the l^owl, the cream is increased 



in richness. Turning it away 

 from the center causes the cream 

 to be thinner. The skim-miil< 

 that is forced clear to the cir- 

 cumference of the Ijowl contains 

 the least fat, and consequently 

 the skim-milk is always first 

 removed from this portion of 

 the bowl. Usualh' the skim- 

 milk outlet is brought in towards 

 the center of the bowl at one end 

 through tubes extending from 

 the circumference of the bowl. 

 If this were not done, some diffi 

 culty would be involved in arranging a receiving-pan for the dis- 

 charged skim-milk. If the skim-milk were discharged near the 

 circumference of the bowl, it would come out with a heavv force. 



Fig. 48. — The Reid separator. 



Fig. 49. — Showing " butter extractor " 

 attached to De Laval separator, 'I'lie 

 butter extractor is not known to be 

 in use now. 



Fig. 50. — Showing cross-section of 

 IJe l,a\"al separator bowl. 



